Improved Nutrition

"You are what you eat", "A rich man is a healthy man not a wealthy man"

Nutrition at IHAF is through proper management of available foodstuffs (helping local communities better use the foodstuffs they cultivate)

Expected Results:

Improved nutritional status of individuals, families and all in the target communities.

The purpose of the Improved Nutrition Program is to contribute to improved nutritional status of the people in local Communities (LocComs) in Cameroon. The program was established originally as Foundation for Healthy Nutritional Practices (FHNP) in February 04, 2004, with the recognition of the high prevalence of malnutrition in Cameroon with an estimated 1 in every 5 children the age of five being stunted in some communities (UNICEF 2004). We believe that the program shall enlighten people in LocComs on the nutritional and economic values of the available foodstuff when used properly. Similarly, it will ensure adequate intake and absorption of good food with a resultant good-health-for-all.

Program Objectives:

  • To sensitize people in LocComs on the nutritive idea and values of available foodstuff.

  • To guide people in LocComs to appropriate their diets.

  • To encourage people in LocComs to make home gardens and consume balanced diets.

  • To train people in LocComs to determine their nutritional status using anthropometric measurements of BMI and physical observations.

  • To educate people of LocComs to manage their nutrition situations.

  • To advocate for relevant nutrition policies and programs in Cameroon.

  • To reduce malnutrition and control of non-communicable diseases in affiliation with other stakeholders.

  • To promote collaboration of laboratory based or fundamental research and research findings with nutritional realities in communities.

Program 3: Community Alliance for Improved Nutrition
(Aim: To promote overall good health and welfare for all through increasing awareness on malnutrition and the role of balance diet).

​Operational practical training programs:

  1. Food security (availability and affordability of variety of foods, vegetables and fruits, to all! Transformation of foods and safe storage in alternative forms to prolong shelf-life! Green agriculture while avoiding climate change related practices etc)

  2. Food safety and health (quality issues from natural contaminants perspective e.g. mycotoxins, pesticide residues especially persistent organic pollutant pesticides, heavy metals … – risk assessment of foods)

  3. Nutritional/Malnutrition status assessment (use of anthropometric measures, Z-score of the WHO, body mass index [BMI])…

  4. Foods for health as well as foods for body state e.g. nutrition at pregnancy (balance diets; food & nutrients compositions)

  5. Valorization of foods, vegetables and fruits via transformation and fortification processes

  6. Sensitization on: Good nutrition and balance diet; and also on Management of health disorders via diet (appropriation and variety of food intake).